Ingredients:

  • 2 cups (300g) fresh rhubarb, chopped into small pieces
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) salt
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • Pinch of salt

Instructions:

  1. Combine the chopped rhubarb, sugar, lemon juice, and salt in a medium saucepan over medium heat. Stir occasionally until the rhubarb breaks down into a soft, thick consistency (about 10–15 minutes). Remove from heat and let it cool completely.
  2. Whisk together the milk, sugar, and salt until the sugar is fully dissolved. Stir in the heavy cream and vanilla extract.
  3. Pour the mixture into your ice cream maker and churn according to the manufacturer's directions until the mixture reaches a soft-serve consistency.
  4. Transfer about one-third of the churned ice cream into your freezer container. Spoon a few dollops of the cooled rhubarb jam over the top. Repeat the layers until all ice cream and jam are used. Use a rubber spatula to gently drag the jam through the cream in a figure-eight motion.
  5. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the lid tightly and freeze for at least 6 hours, or until firm.